If you’re looking for a crowd-pleasing dish that combines the best breakfast flavors into one pan, this Egg Hashbrown Casserole is just what you need. Whether you call it an Egg Bake with Hashbrowns or a Sausage and Hashbrown Egg Bake, it’s a warm, comforting meal perfect for feeding a hungry group. Packed with fluffy eggs, crispy shredded hashbrowns, and savory sausage and bell peppers, it’s the kind of dish that works for everything—from potluck breakfast foods to cozy family mornings.
This recipe is one of my favorite shredded hashbrown recipes, and the best part is that it’s versatile. It’s an easiest breakfast casserole kind of deal—great for make-ahead meals or even as an overnight egg casserole with hashbrowns. Pop it into the oven in the morning, and you’ve got a golden, cheesy homemade breakfast casserole in no time. Plus, it’s ideal for brunch ideas for a crowd, whether you bake it in the oven or keep it warm in a crockpot.
If you’ve been searching for the ultimate egg casserole recipes with hashbrowns, this is the one. It’s the perfect blend of flavors and textures: creamy eggs, crispy hashbrowns, and the smoky, colorful goodness of sausage and bell peppers. Whether you’re planning a holiday breakfast or just need a reliable recipe for meal prep, this hashbrown egg casserole is a winner every time. Let’s get cooking!
There’s something about a warm breakfast casserole that just feels like home, isn’t there? Especially one that’s full of cheesy, eggy goodness layered over crispy hashbrowns. This recipe has been my go-to for family mornings or when I want to impress brunch guests without too much fuss. It’s simple, adaptable, and makes the house smell amazing while it bakes.
For more recipes: 15 Easy Breakfast Egg Recipes, Spinach and Mushroom Breakfast Egg Muffins Recipe, Easy Zucchini Egg Muffins
Ingredients You’ll Need
For the base:
- 1 bag (20 oz) frozen hashbrowns, thawed
- 2 tablespoons butter or olive oil, melted
- A pinch of salt and pepper
For the filling:
- 8 large eggs
- 1 cup milk (any type, but whole milk makes it creamier)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (totally optional, but it adds a nice smoky flavor)
- 1 ½ cups shredded cheese (cheddar, mozzarella, or whatever you love most)
- 1 cup cooked, diced chicken or turkey (or a vegetarian sausage alternative)
- 1 cup diced veggies (I like to use bell peppers, onions, mushrooms, and spinach)
Step-by-Step Instructions
Step 1: Get your oven ready
Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and grease it up with butter or non-stick spray. No one likes a casserole that sticks!
Step 2: Crisp up those hashbrowns
Spread the thawed hashbrowns in the bottom of the dish. Drizzle them with the melted butter or olive oil, and sprinkle a little salt and pepper on top. Pop the dish in the oven and bake for about 10-15 minutes. This helps the hashbrowns get a tiny bit crispy, so they don’t end up mushy later.
Step 3: Mix up the eggs
While the hashbrowns are baking, grab a big mixing bowl. Crack in the eggs, pour in the milk, and whisk them together until smooth. Stir in the garlic powder, onion powder, smoked paprika, and another pinch of salt and pepper. This mixture is the heart of your casserole!
Step 4: Layer it all up
Take the hashbrowns out of the oven (careful, it’s hot!). Sprinkle your diced chicken or turkey over the hashbrowns. Then toss in your chopped veggies, spreading them out evenly. Pour the egg mixture over everything, making sure it seeps into all the nooks and crannies. Finally, sprinkle 1 cup of shredded cheese on top.
Step 5: The grand finale—more cheese!
For that golden, melty topping we all love, sprinkle the last ½ cup of cheese over the casserole. Put the dish back in the oven and bake uncovered for 35-40 minutes. You’ll know it’s ready when the eggs are set and the top is bubbling and golden.
Step 6: Cool and enjoy
Let the casserole rest for about 5 minutes after it comes out of the oven. This makes it easier to slice and keeps you from burning your tongue (been there, done that). Serve warm, maybe with some fresh fruit or toast on the side.
Why You’ll Love It
This casserole is like a blank canvas. Not a fan of chicken? Use a plant-based sausage or just double up on the veggies. Want to make it healthier? Swap out the hashbrowns for sweet potato cubes. Or if you’re feeding a crowd, make two pans and experiment with different flavor combos.
In my house, this dish never lasts long. The kids love the cheesy, crispy hashbrown crust, and I love how easy it is to whip up. Plus, it reheats like a dream—perfect for those busy weekday mornings when no one has time to think about breakfast.
Egg Hashbrown Casserole Recipe
Egg Hashbrown Casserole Recipe
Ingredients
- 1 bag 20 oz frozen shredded hashbrowns, thawed
- 2 tbsp butter or olive oil melted
- Salt and pepper to taste
- 1 lb sausage or a meat of your choice, cooked and crumbled
- 1 bell pepper diced
- 1 small onion diced
- 10 large eggs
- 1 cup milk
- 1 ½ cups shredded cheese cheddar or a mix
- Optional: chopped fresh parsley for garnish
Instructions
- Prepare the Oven & Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Prep the Hashbrowns: In a large bowl, toss the shredded hashbrowns with the melted butter (or olive oil) and a pinch of salt and pepper. Spread the hashbrowns evenly in the bottom of the prepared baking dish.
- Cook the Sausage: In a skillet, cook the sausage over medium heat until browned and fully cooked. Drain any excess grease. Add the diced bell pepper and onion, cooking for an additional 3-4 minutes until softened.
- Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, milk, salt, and pepper. Add in 1 cup of shredded cheese, and mix until fully combined.
- Assemble the Casserole: Evenly distribute the sausage and vegetable mixture over the hashbrowns. Pour the egg mixture over the top, spreading it out to cover everything. Sprinkle the remaining ½ cup of shredded cheese over the casserole.
- Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the eggs are fully set and the top is golden brown.
- Serve: Let the casserole cool for a few minutes before slicing into 8 servings. Garnish with chopped parsley, if desired.
Notes
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: To freeze, cool the casserole completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
FAQs: Egg Hashbrown Casserole Recipe
u003cstrongu003eCan I make this casserole ahead of time?u003c/strongu003e
Absolutely! You can assemble the casserole the night before, cover it tightly, and store it in the fridge. The next morning, just pop it in the oven and bake as directed. It’s perfect for busy mornings or holiday breakfasts.
u003cstrongu003eCan I freeze this casserole?u003c/strongu003e
Yes! After baking, let the casserole cool completely, then wrap it tightly with plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F until warmed through.
u003cstrongu003eCan I use fresh potatoes instead of frozen hashbrowns?u003c/strongu003e
You can! Shred fresh potatoes, rinse to remove excess starch, and pat them dry thoroughly before using. Keep in mind they may add a little extra moisture to the dish.
u003cstrongu003eHow long does this casserole stay fresh?u003c/strongu003e
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or oven.
The Perfect Egg Hashbrown Casserole for Any Occasion
This Egg Hashbrown Casserole is more than just breakfast—it’s the ultimate comfort food that brings everyone together. Whether you call it an Egg Bake with Hashbrowns or a Sausage and Hashbrown Egg Bake, this dish is packed with flavor, versatility, and ease. With layers of fluffy eggs, crispy shredded hashbrowns, and the savory goodness of sausage and bell peppers, it’s no wonder it’s one of the best shredded hashbrown recipes around.
Perfect for breakfast foods for potluck, brunch ideas for a crowd, or simply a cozy family morning, this homemade breakfast casserole never disappoints. It’s easy to make ahead, great for meal prep, and doubles as an overnight egg casserole with hashbrowns. Whether you’re looking for baked meals or the easiest breakfast casserole, this dish checks all the boxes.
So the next time you’re searching for egg casserole recipes with hashbrowns, give this one a try. It’s a go-to recipe that’s simple to customize and guaranteed to be a hit. Whether it’s for a lazy Sunday brunch or a special holiday breakfast, this hash brown egg casserole will quickly become a favorite in your home. Enjoy!
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